Ethical Dilemmas in Food Policy

Why Should You Attend:

• We have a duty, but to whom?
• We conduct cost/benefit analyses, but whose costs and whose benefits?

An ethical dilemma does not exist unless someone stands to gain, while another stands to lose.

At the root of all issues are ethical dilemmas, the outcomes of which may have an economic impact on some stakeholders, a public health impact on a community, or result in a lack of compliance with state, federal, or industry standards. This course is designed to bring food industry leaders face to face with case study examples of ethical dilemmas and their outcomes. The goal is to enable industry leaders to better understand the true burden of disease, as well as the economic and judicial outcomes of recent events.

Learning Objectives:

• Participants will be able to characterize ethical dilemmas in the food industry
• Participants will be able to chart and apply an economic model to post-food safety event recovery for a company
• Participants will be able to plot the trend in judicial consequences for unethical decisions
• Participants will be able to justify choices based on multiple outcomes and ethical reasoning

Areas Covered in the Webinar:

• Changes in the political and economic, landscape of the food industry
• Changes in the judicial landscape of the food industry
• Landmark food industry events over the last two decades highlighting the evolution of the challenges
• Consequences related to ethical dilemmas in the food industry
• Elements of food systems, economics of failure, true burden of disease
• Case studies from industry, and regulatory agencies

Who Will Benefit:

• Senior quality managers
• Quality professionals
• Regulatory professionals
• Compliance professionals
• Production supervisors
• Manufacturing engineers
• Production engineers
• Design engineers
• Process owners
• Quality engineers
• Quality auditors
• Document control specialists

Darin Detwiler
Founder, Detwiler Consulting Group, LLC

Dr. Darin Detwiler is the Director of the MS in Regulatory Affairs of Food and Food Industry and Professor of Food Policy at Northeastern University in Boston, MA. He serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy. Prior to this position, Detwiler was the Senior Policy Coordinator for STOP Foodborne Illness. In 2004, the Secretary of Agriculture appointed him to two terms on the USDA’s National Advisory Committee for Meat and Poultry Inspection. Detwiler went on to support the FDA’s progress towards implementation of FSMA by bringing forward the true burden of disease to various federal, state, and industry audiences. Dr. Detwiler is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Consortium, Food Safety Summit, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. He is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since 1993, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy.

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